Side - Pan Roasted Fingerling Potatoes with Pancetta
These seared golden, buttery fingerling potatoes tossed with fresh dill make an excellent side dish that’s quick and easy to prepare.
- fingerling potatoes, scrubbed and cut into 1/2-inch rounds · 2 pounds
- extra-virgin olive oil · 1/4 cup
- thickly sliced pancetta, cut into 1/3-inch dice · 1/2 pound
- Salt and freshly ground pepper ·
- onion, thinly sliced · 1
- finely chopped dill · 1/4 cup
If you can't find fingerling potatoes, use baby Yukon Gold potatoes.
Bring a large saucepan of water to a boil. Add the potatoes and cook until just tender, about 8 minutes. Drain and pat dry.
In a large cast-iron skillet, heat the olive oil. Add the pancetta and cook over moderate heat until lightly browned, about 3 minutes. Using a slotted spoon, transfer the pancetta to a bowl.
Add the potatoes to the skillet, season with salt and pepper and cook, stirring occasionally, until lightly browned, about 10 minutes.
Add the onion and cook until softened and the potatoes are golden brown, about 10 minutes longer.
Stir in the pancetta and cook for 2 minutes longer.
Transfer the potatoes to a bowl. Toss with the dill right before serving.